Make a list of at least 15 "Star Wars"/ "Grocery Store Wars" parallels. For example: Cuke-Luke Skywalker. This choice is for those of you who are really familiar with "Star Wars."
Answer this question in paragraph form: According to "Grocery Store Wars," what is wrong with "the dark side of the farm"? Find at least four specifics that re mentioned.
Introduction:
Questionnaire:
Burgers: 12/19
Fries: 15/19
Where did the food come from? Try trace it back as far as possible.
Omnivore:Someone/animal that an eat anything
Terms:
These terms are defined in the reading. Since we are reading this section together, let's look for these definitions together.
Genetically modified food--food created by changing the DNA in a lab
Feedlot--very concentrated feeding enclosure.
Omnivore--see above
Omnivore's Dilemma--humans can eat anything but don't know what to eat
Modern Omnivore's Dilemma--now we have sooooooo many options....
Food chain--a system for growing, making, and delivering food
Brief summary: The author became a "food detective" when he realized that he did not really know where his food came from. This book looks "behind the curtain of the modern American food chain" (Pollan, 1). More specifically, the books explores four food chains: industrial, industrial organic, local sustainable, and hunter-gatherer.
Visual:
Hmmm..What should I eat? I Proxy-Connection: keep-aliveCache-Control: max-age=0n eat anything?
Review questions:
Why did Pollan feel the need to become aProxy-Connection: keep-alive Cache-Control: max-age=0 26quot;food detective"?
What is the purpose of this book?
Chapter 1--April 6th
Leader=team effort
Let's start with an activity.
Refer to your food packaging. In your comp book, list all of the corn derivatives found in this product. Refer to page 11 and this attached list. List of corn derivatives
Brief Summary: How would you summarize it?
Terms: What terms did you find?
Visual: What visual would you make?
Review questions: Come up with at least one thought-provoking question that makes people process the chapter more deeply.
Here are mine:
Brief summary: Corn products (corn derivatives) are found in tons of products in the grocery store. Corn became "King of the supermarket" because throughout history it adapted so well to human needs. The author aimed to understand why corn is in everything and if that is a good or bad thing. In this section of the book (chapters 1-9) he will trace the so-called industrial food chain.
Terms:
photosynthesis--the process by which plants use the energy of the sun to make food
maize--original name of corn agribusiness--vast agricultural business, a series of factory (Example: Kelloggs--brand, Kraft, General Mills)
industrial food chain
Why is it "more than a figure of speech to say that plants create life out of thin air" (p. 13) ?
How did corn prove itself to be a very useful plant to the colonists? Find at least three ways.
evolved, grew well
use all parts
used as money/trade
lots of uses: animals and human food
Chapter 2
Leaders-- Cat and Jackie
VOCABULARY-
Hybrid- is a animal or plant whose parents have differeny traits
Pioneer Hi-Bred 34H31-is when you make hybrid maize plant, so that it has a strait, perfect rows
Genetically modified corn seeds or genetically moddified organism- it's a corn plant that has genes added to the corns DNA
Diversity- means with many types of plants
Questions
1. how much is one bushel of corn
2. where do genetically modified corn genes come from
3.why do farmers not like the new corn seeds
4. 1919 vs. present?
1919: more diversity on farm--crops, animals..
1/12 were famers
local sustainable
fed 12 people
Now:
1/140 are farmers
monoculture
feed 140 people
5. Benefits and drawbacks of GMO
Benefits: grows consistently, produces more kernels...
Drawbacks: have to buy seeds every year
second generation corn does not have all the traits
Summary
the author goes to a farm in iowa and learns that people cross corn types to make hybrid corn and also that they genetically engineer corn.
answers
56 pounds of kernals
bacteria ad other organisms
have to keep buying them because they do not grow the same after the firs time.
Chapter 3
Leaders: Christene and Frances
summary: How the U.S. government helped corn take over, and how the low price of corn would put family farms out of business.
Vocab:
ammonium nitrate-(p. 29)
the main ingredient in many explosives, happens to be an excellent source of nitrogen. And nitrogen is one of the main ingredients in fertilizer.
(Surplus-(p. 30)
extra
Hypoxic-(p.34)
dead
nitrous oxide-(p.33)
a gas that increases global warming(p.33)
Department of Agriculture-(p.30)
the place responsible for developing U.S federal government policy on farming, agriculture, and food.
Visual:
questions:
1. How many gallons of oil, on an industrial farm, is reqiured in one bushel of corn. (p.33)
2. Beginning in the 1970's what was the new goverment farming policy about? (pg.39)
answers:
(1) 1/2 of a gallon which is 75 gallons of oil per acre of corn (p.33)
(2) It was to lower corn prices and drive farmers out of business so that small family farms
could be replaced by industrial farms. (pg.39)
Chapter 4
Leaders: Christene and Frances
Summary: This chapter is mainly about where corn goes after it is grown and what happens
to it between the fields and the grocery stores.
Vocab:
Grain Elevators: (p.40) tall, hollow concrete tubes that is like a storage area for grains.
silos- (p.40) hollow concrete tubes
thats an example what the grain elevators look like
ethanol fuel- (p. 43) an alcohol that people are putting cars that is said to be better for the environment
they had to turned corn into ethanol feul
atrazine- (p.44) a herbicide or weedkiller
some kernels are grown with this
metolachlor- (p.44) another herbicide
freighters-(p.44) a ship that carries cargo
Cargill and ADM use this
visual:
Questions:
1. how many hours and days a week does the grain elevator run?
2. everyone except the people who run the grain elevator and industrial food chain look at corn as food. How do the others see corn?
3. What is different about number 2 field corn?
4. in America how many bushels of corn are produced each year?
5. how was corn bought and sold before the railroads crossed America?
6. what product can raw corn be turned into?
Answers:
1.24 hours a day, seven days a week
2.they look at it as a commodity, something to be bought and sold
3.these kernels are hard to eat but, if you soak them in water for several hours you'll find they taste like lightly corn-flavored starch
4.13 billion
5. in burlap sacks
6. meat
Chapter 5 Leaders: Ciara and Amy
Summary: This chapter is mainly about Concentrated Animal Feeding Operations (CAFOs). Also it is about how CAFOs are creating a lot of waste and pollution. In this chapter Michael Pollan also talks about how animals were forced to have a corn diet and the many consequences that came with that.
Terms and Vocabulary:
CAFOs- Concentrated Animal Feeding operations (pg. 49)
A place where cattle is raised in densely packed animal cities.
This comes from the book because it is vary different from the old fashion way of raising cattle. Cattle use to be raised in pastures while eating grass and hay. Since corn took over cattle was pushed out
Cow-calf operation- (pg. 50)
It is the first stage in the production of a hamburger. It is also the stage least changed by the modern industrial food chain.
Most cattle that Pollan encountered would most likely go to a cow-calf situation.
Artificial Insemination- (pg. 50)
The process of reproduction for cows.
Cattle are usually placed together to reproduce.
Castrated- (pg. 50)
To spay or neuter.
Cattle are branded and castrated while they are young.
rumen or ruminants- (pg. 52)
A specialized second stomach that animals have.
It has a bacteria that dines on grass.
bunk-broken-(pg. 53)
taught to eat from a trough. Get used to eating corn in their diet.
protein supplement-(pg. 53)
A sticky brown goop made of molasses and urea.
tanker trucks pump this in along with liquidated fat.
Urea-(pg.53)
a form of synthetic nitrogen made from natural gas, similar to the fertilizer spread on George Naylor's farm.
Mad cow disease (pg. 56)
A disease that is spread by eating the brains of infected animals.
Humans have got infected from eating this brains.
Tallow-(pg. 56)
Fat.
acidosis (pg.58)
Too much acid in the rumen.
Cows have gotten this from eating a corn diet.
Visual:
Questions:
1. Instead of being raised in pastures, where are cows usually raised today?
2. How have some of the grasses evolved?
3.What percentanges of feedlot cattle have damaged livers?
4. What is a cow's rumen compared to?
Answers:
1. They are raised in densely packed animal cities.
2. They have evolved by surviving to be eaten very well.
3. between fifteen and thirty percent.
4. It is compared to a 25 gallon fermentation tank.
Chapter Six
Leaders: Ciara and Amy
summary: This chapter talks about how there is resistant starch and processed food. This chapter also talks about mills and how corn is changed into different shapes and priced higher for no reason.
Vocabulary:
wet mill (pg.64)
A process in which corn is broken down to make processed food.
dry mill (pg.64)
This sort of mill which simply grinds grain into flour or meal.
endosperm (pg.66)
The biggest part of the kernel filled with carbohydrates.
maltodextrin (pg.67)
A sugar corn starch is made into.
ethanol (pg.67)
A sugar corn starch is made into.
spigots (pg.67)
A small peg or plug.
adding value (pg.73)
being convinced to pay more for the same corn in a different shape.
resistant starch (pg.74)
it's the ultimate diet food, no calories. it also can not be digested.
Visual:
Questions:
1. How many major mills are there in the U.S?
2. How much corn does the average American eat per year?
3. What was starch first used for?
Answers
1. there are 25 major mills.
2. the average American eats a ton of corn every year.
3. It was first used for laundry.
Chapter 7
Patty and Libby
Summary: We think the main points of chapter 7 are about obesity, and about people eating more than they need, or that is necessary. Many kids and adults are overweight and obese, because of eating to much. Also it is about super-sizing, when companies give people bigger drink and food containers so they gain more money.
Vocab words:
super-sizing(pg.80)- When food companies make there soda/food containers bigger, to get more money
Abundant(pg.77) - Plenty of, more than enough
Omnivores Dilemma- people not knowing what is good to eat, or bad to eat
epidemic(pg.77)- a rapid spread, or increase of something
Ethanol(pg.78)- alcohol
glutton(pg.81)- a person that eats and drinks excessively
HFCS(pg.79)- high-fructose corn syrup, a sweetener that is put in many foods
Visual-
Here is the difference between the size of todays Mcdonalds soda and 1950's soda. 1950's soda is only 8 ounces, while todays soda is 20 ounces.
Questions-
1. What percentage of kids, ages six through nineteen, are obese?
2. What fraction of Americans are overweight?
3. What fraction of Americans are obese?
4. What is the new name for Adult-onset-diabetes, and why did they change it?
5. What is Americans average daily intake of calories?(percent)
6. How many ounces did a coke bottle in 1950 hold? and how many ounces does it hold today?
ANSWERS :
1. 17 percent of kids are obese
2. 3/5 Americans are overweight
3. 1/5 Americans are obese
4. The new name is, Type II diabetes. They changed the name because it now occurs in children very often, not just adults.
5. 10%
6. In 1950- 8 ounces
Today- 20 ounces
Chapter 8 Patty and Libby
Summary: A Modern Omnivore doesn't have much culture behind them, because we are to busy in the grocery store, purchasing foods that may be good or bad for us. In this chapter it talks about how omnivores (humans) have no idea what we are eating anymore, or where it comes from. Also it talks about the amount of food that Americans take in compared to other countries, such as France. Our proportions are not healthy even though we think they are.
Vocab:
Omnivore (pg.85)- a human being that eats both plants and animals.
Herbivore (pg.87)- an animal that feeds on plants.
Carnivore (pg.87)- an animal that feeds on meat.
Taste Buds (pg.88)- end organs of the tongue, used for the sense of taste.
Carbohydrate (pg.89)- any large group of organic compounds occurring in foods, including sugar and starches.
Sweet Tooth (pg.89)- an instinct that evolved to help us through times of food shortage.
Bitter (pg.89)- having a harsh taste or smell
Cassava (pg.90)- a nutritious starch from roots.
Anthropologists (pg.90)- a person that studies the science of physical, and cultural development.
Primates (pg.90)- pre-humans
Amino Acids (pg.92)- building blocks from which proteins are constructed.
Seldom (pg.94)- rare, infrequent
Visual-
Questions-
1. In chapter 8 what is the omnivore's dilemma?
2. What rules and habitats have made eating a lot easier? (pg.86)
3. What did the brain develop to help make our food decisions?(pg.88)
4. What two groups does taste buds divide into?
5. What is the most important tool of a human omnivore?
6. About how long ago did pre-humans learn to use fire?
7. What percentage of American families say that they still eat together every night?
8. Who is known as the Great Masticator?
Answers-
1. omnivore's dilemma is that people don't know what they are eating anymore.
2. learned what was safe to eat, what could kill us, how to find and cook local foods.
3. taste buds
4. sweet foods, bitter foods
5. cooking
6. 1.9 million years ago, about the time when the human brain grew larger, and teeth and jaws grew smaller
7. 47%
8. Horace Flethcer
Chapter 9 Drew
Summary:There are tons of fast food chains but they all come down to the same ingredient which is CORN. Corn is in almost all fast food and that is
what makes it all taste the same.
Vocab:
McDonalds (pg.97) Hmm, what could this be?
Supersizing (pg.98) Scaling up the portions of a meal for minimum cost.
Antioxidants (pg.99) Things that are put in chicken nuggets to keep the fat from spoiling.
Dimethylpolysiloxene (pg.99) An antifoaming agent put in chicken nuggets. A suspected cause of cancer.
TBHQ (pg.99) Form of butane that is sprayed on nuggets. Can cause death.
Binders, emulsifiers and fillers (pg.103) Corn products in a chicken nugget.
Visual
Questions 1. What percent of corn is in the chicken nuggets?
2. What percent of American meals are eaten in the car?
3. How much more fat do 6 chicken nuggets contain then a hamburger?
4. How many pounds of corn were in the whole Mcdonalds meal?
5. What do half the calories in a large order of fries come from?
Bonus:What does Zea mays mean?
Answers 1. 56%
2. 19%
3. Twice as much
4. 3.5
5. the oil
Bonus:Corn
Chapter 13 Jakob
Summary: This chapter talks about how people think grass is all the same, but cows think of grass as a place to get food. It also talks about not letting a cow take a second bite of grass,until the grass has fully recovered. Cows do not only get food from grass,but they help grass create new soil.
Vocabulary:
Fescue (pg.151)- different species of perennial grasses. Fescues are used for lawns, and hay for livestock.
Forbs (pg.152)- a group of plants that are broad-leaved species.
Photovoltaic Panels (pg.153) - a packaged interconnected assembly of solar cells. A photovoltaic panel can be used for generating and supplying electricity.
Sauntered (pg.155)- to walk with a leisurely gait.
Humus (pg.156)- the part of soil that used to be living organic matter.
Biodiversity (pg.156)- the totality of genes,species, and ecosystems of a region.
Tenant Farmers (pg.159)- a person who farms the land of another and pays rent with cash or with a portion of the produce.
Gullies (pg.159)- a ditch or gutter.
Visual:
I am going to keep eating grass , so I can help create new soil.
Questions:
1. How long does it take for the grass to recover?
2. How does moving every day keep the cows healthier?
3. What do cows help by taking a bite of grass?
4. What is the most important thing to know about grass?
Answers:
1. 14 days
2. they can get away from their droppings, which contain unhealthy parasites.
3. create new soil
4. when it likes to be eaten
Chapter 15 The Slaughter House
Blaise and Alec
Summery:
It is about how they kill chickens at Polyfac
e farm compared to industrial farms. It also tal
ked about how the people at the farm think when they kill a chicken.
Vocab
scalded(p.171) to burn or affect painfully with or as if with hot liquid or steam.
ecological(p.172)of a practice, policy, product, etc tending to benefit or cause minimal damage to the environment
dehumanizing(p.178)to deprive of human qualities or attributes
scalding tank(p.178)a tank where the freshly killed chickens are put in to loosen the feathers.
Questions
1.How many chickens could Salatin put in a crate in less than a minute.
2.By the USDA what color must the walls be of the slaughterhouse
3.what are the metal cones used for.
Answers
1. 10 birds in less than a minute.
2. The walls must be white.
3. The cones are used for holding upside down so that when the throat is slit it bleeds out.
Ethan-Chapter 14 The Animals
Summary- This chapter was all about how the classic farm we all picture in our heads. With the red barn, the cows grazing in the meadow, and the chickens laying their eggs in the chicken coop a.k.a the eggmobile. And about what the certain animals eat
Vocabulary
Dew- wet substance that covers the grass in the morning.(pg.161)
Broiler chicken- A chicken that's meant to be boiled. Usually fatter than chickens meant to lay eggs.(pg.162)
Meadow- Big open field where some kind of wheat or grass grows. (pg.162)
Nesting boxes- Boxes in a hen house where the chickens lay their eggs. (pg.163)
Herbivore- An animal or human that eats only plants. (pg.164)
Cowpat- A big pile of cow poop that's going to be fertilized. (pg. 165)
Ferment- When food doesn't need oxygen for a long period of time. (pg.168)
Questions
1. How much eggs did Joel say he grows in a season?
2. What does Joel call his "special" hen house?
3. How much of the chickens diet is fresh grass?
4. How much does Joel move the pens every day?
5. Which product bring in the most money for Joel?
William: Chapter 17
Summary: This chapter is the conclusion of Michael Pollan's time at Joe Salatin's farm. He has his friends over and cooks a meal for them using mainly Joe's crops, but also using local crops (exept for the chocolate). He has a meal of chicken, sweet corn, salad, wine, and for dessert, a chocolate souffe.
Vocabulary:
Arugula(pg 194): Noun: A small, green, leafy plant often used in Italian cooking.
Souffle(pg 194): Noun: A light and airy dessert made from egg whites, sugar, and a variety of possible flavors.
Brine(pg 195): Verb: To soak in sea or saltwater.
Kosher(pg 195): Adjecive: Acceptable to be eaten in the religious jewish community.
Shuck(pg 196): Verb: To peel the skins off of corn.
Neuron(pg 198):
Algae(pg 198): A mosslike, slick, green plant often found on rocks in very wet areas.
Mahogany(pg 200): A wood with a rich reddish hue often used for making furniture and religious figurines.
Bob Dylan(pg 201):?
Confection(pg 202):
Image:
For some reason, my image wouldn't load, so it was grass on a plate. The plate was on a picnic blancet with a picnic basket and it was all on a farm. There was a cow shaped like a sandwich saying "Yum!" and there was a smiling person behind it. The person was smiling at the cow and saying "Delicious!". This symbolized the fact that almost all of the section of this book had to do with grass, and that grass is good.
Questions:
1. How much did Joe charge for the ingridients that Michael Pollan used?
2. How many ears of sweet corn did Pollan collect?
3. Which of Pollan's guests helped make dessert?
4. Who was the vegetarian, and what did he want to talk about?(2 points)
5. What ISN'T Virginia known for?
CLOSED BOOK BONUS!!!
If you get this, your points are doubled! This is a two part question, and you need to get both parts right. If you look in your book, your team has thier points replaced with the average of all of the scores.
What language does the word Souffle come from and where is the accent in the French version?
Highest possible score: 12
Lowest possible: If you get 0, I will give you the average of the scores.
Answers:
1. Nothing, it was his "week's pay".
2. 12 pieces.
3. Willie.
4. The vegetarian was Matthew, and he wanted to talk about how Pollan killed the chickens.
5. It's wine.
BONUS ANSWER!!!!
The answer is..........................
Souffle comes from Latin and the accent is on the E.
Ta Da!
Chapter 10 Lex and Owen
Summary of Chapter 10
Industrial Organic is what most people will find as organic in a normal grocery store. This Chapter describes the differences between Industrial and Industrial organic farming.
Vocabulary
p. 111 - sirloin-a prime cut of beef
range-fed-an animal fed on an open pasture
p. 112 - free-range-animals with the ability to go outside
cage-free-animals that live outside of a cage
organic-food that is grown more naturally with no pesticides
p. 113 - synthetic-not natural
pollution-contamination
chapter 22
summary: what happens in chapter 22 is Joel is making the perfect meal. he describes what his schedule is and the process of how he did it.
vocab:
p. 263 - morels-a type of mushroom
p. 264 - wetlands-a marsh or swamp
p. 267 - chamomile-a aromatic European plant similar to a daisy
p. 270 - blanching-quickly dunking in boiling water,then cold water to stop the cooking
image
questions
1. according to m.p if we ate the perfect meal what 4 things would we know about the food?
2. where do salt flats often occur?
3. Joel thought the farmers would talk about the recipes and food. what did the farmers talk about?
4.according to Joel what food had to be in the perfect meal?
bonus books closed. points double
how are salt flats made?
what is the main course?
what time did he start in the morning and when did he stop on his schedule?
answers
1.p.276 what it is we are eating, where it came from. how it found its way on our table. and what the real cost is.
2.p.264 San Francisco
3. p.273 plants,animals and fungi the had seen and met
4. p.263 one animal,vegetable, and fungus also edible mineral.
bonus
1. p.265 man made
2. p. 266 Wild Californian Pig
3. p. 270 8:00 am-700 Pm
Afterward
summary
the afterward mainly talks about the decisions that people have made after reading this book.
visual
questions
Why did people not want to finish the book?
how many times should you cast your food vote?
shy did some people stop being vegetarians?what does CSA stand for?
how many times a month do you get a box of produce if you join a family farm?
what is his sons name?
omnivore's solution
eat whats healthy, in season, and with friends and family.
what does michael pollan call things that look like food?
what precent of meals are eaten in the car?
what would your great grandmother might think a go-gurt tube is?
Food Unit
2 written options. Choose one.
Introduction:
Questionnaire:
Burgers: 12/19
Fries: 15/19
Where did the food come from? Try trace it back as far as possible.
Omnivore:Someone/animal that an eat anything
Terms:
These terms are defined in the reading. Since we are reading this section together, let's look for these definitions together.
Brief summary: The author became a "food detective" when he realized that he did not really know where his food came from. This book looks "behind the curtain of the modern American food chain" (Pollan, 1). More specifically, the books explores four food chains: industrial, industrial organic, local sustainable, and hunter-gatherer.
Visual:
Review questions:
Why did Pollan feel the need to become aProxy-Connection: keep-alive Cache-Control: max-age=0 26quot;food detective"?
What is the purpose of this book?
Chapter 1--April 6th
Leader=team effort
Let's start with an activity.
Refer to your food packaging. In your comp book, list all of the corn derivatives found in this product. Refer to page 11 and this attached list. List of corn derivativesBrief Summary: How would you summarize it?
Terms: What terms did you find?
Visual: What visual would you make?
Review questions: Come up with at least one thought-provoking question that makes people process the chapter more deeply.
Here are mine:
Brief summary: Corn products (corn derivatives) are found in tons of products in the grocery store. Corn became "King of the supermarket" because throughout history it adapted so well to human needs. The author aimed to understand why corn is in everything and if that is a good or bad thing. In this section of the book (chapters 1-9) he will trace the so-called industrial food chain.
Terms:
photosynthesis--the process by which plants use the energy of the sun to make food
maize--original name of corn
agribusiness--vast agricultural business, a series of factory (Example: Kelloggs--brand, Kraft, General Mills)
industrial food chain
Visual:
visual
Review questions:
Chapter 2
Leaders-- Cat and Jackie
VOCABULARY-
Hybrid- is a animal or plant whose parents have differeny traits
Pioneer Hi-Bred 34H31-is when you make hybrid maize plant, so that it has a strait, perfect rows
Genetically modified corn seeds or genetically moddified organism- it's a corn plant that has genes added to the corns DNA
Diversity- means with many types of plants
Questions
1. how much is one bushel of corn
2. where do genetically modified corn genes come from
3.why do farmers not like the new corn seeds
4. 1919 vs. present?
1919: more diversity on farm--crops, animals..
1/12 were famers
local sustainable
fed 12 people
Now:
1/140 are farmers
monoculture
feed 140 people
5. Benefits and drawbacks of GMO
Benefits: grows consistently, produces more kernels...
Drawbacks: have to buy seeds every year
second generation corn does not have all the traits
Summary
the author goes to a farm in iowa and learns that people cross corn types to make hybrid corn and also that they genetically engineer corn.
answers
56 pounds of kernals
bacteria ad other organisms
have to keep buying them because they do not grow the same after the firs time.
Chapter 3
Leaders: Christene and Frances
summary: How the U.S. government helped corn take over, and how the low price of corn would put family farms out of business.Vocab:
ammonium nitrate-(p. 29)
the main ingredient in many explosives, happens to be an excellent source of nitrogen. And nitrogen is one of the main ingredients in fertilizer.
(Surplus-(p. 30)
extra
Hypoxic-(p.34)
dead
nitrous oxide-(p.33)
a gas that increases global warming(p.33)
Department of Agriculture-(p.30)
the place responsible for developing U.S federal government policy on farming, agriculture, and food.
Visual:
questions:
1. How many gallons of oil, on an industrial farm, is reqiured in one bushel of corn. (p.33)
2. Beginning in the 1970's what was the new goverment farming policy about? (pg.39)
answers:
(1) 1/2 of a gallon which is 75 gallons of oil per acre of corn (p.33)
(2) It was to lower corn prices and drive farmers out of business so that small family farms
could be replaced by industrial farms. (pg.39)
Chapter 4
Leaders: Christene and Frances
Summary: This chapter is mainly about where corn goes after it is grown and what happens
to it between the fields and the grocery stores.
Vocab:
Grain Elevators: (p.40) tall, hollow concrete tubes that is like a storage area for grains.
silos- (p.40) hollow concrete tubes
thats an example what the grain elevators look like
ethanol fuel- (p. 43) an alcohol that people are putting cars that is said to be better for the environment
they had to turned corn into ethanol feul
atrazine- (p.44) a herbicide or weedkiller
some kernels are grown with this
metolachlor- (p.44) another herbicide
freighters-(p.44) a ship that carries cargo
Cargill and ADM use this
visual:
Questions:
1. how many hours and days a week does the grain elevator run?
2. everyone except the people who run the grain elevator and industrial food chain look at corn as food. How do the others see corn?
3. What is different about number 2 field corn?
4. in America how many bushels of corn are produced each year?
5. how was corn bought and sold before the railroads crossed America?
6. what product can raw corn be turned into?
Answers:
1.24 hours a day, seven days a week
2.they look at it as a commodity, something to be bought and sold
3.these kernels are hard to eat but, if you soak them in water for several hours you'll find they taste like lightly corn-flavored starch
4.13 billion
5. in burlap sacks
6. meat
Chapter 5
Leaders: Ciara and Amy
Summary: This chapter is mainly about Concentrated Animal Feeding Operations (CAFOs). Also it is about how CAFOs are creating a lot of waste and pollution. In this chapter Michael Pollan also talks about how animals were forced to have a corn diet and the many consequences that came with that.
Terms and Vocabulary:
CAFOs- Concentrated Animal Feeding operations (pg. 49)
A place where cattle is raised in densely packed animal cities.
This comes from the book because it is vary different from the old fashion way of raising cattle. Cattle use to be raised in pastures while eating grass and hay. Since corn took over cattle was pushed out
Cow-calf operation- (pg. 50)
It is the first stage in the production of a hamburger. It is also the stage least changed by the modern industrial food chain.
Most cattle that Pollan encountered would most likely go to a cow-calf situation.
Artificial Insemination- (pg. 50)
The process of reproduction for cows.
Cattle are usually placed together to reproduce.
Castrated- (pg. 50)
To spay or neuter.
Cattle are branded and castrated while they are young.
rumen or ruminants- (pg. 52)
A specialized second stomach that animals have.
It has a bacteria that dines on grass.
bunk-broken-(pg. 53)
taught to eat from a trough. Get used to eating corn in their diet.
protein supplement-(pg. 53)
A sticky brown goop made of molasses and urea.
tanker trucks pump this in along with liquidated fat.
Urea-(pg.53)
a form of synthetic nitrogen made from natural gas, similar to the fertilizer spread on George Naylor's farm.
Mad cow disease (pg. 56)
A disease that is spread by eating the brains of infected animals.
Humans have got infected from eating this brains.
Tallow-(pg. 56)
Fat.
acidosis (pg.58)
Too much acid in the rumen.
Cows have gotten this from eating a corn diet.
Visual:
Questions:
1. Instead of being raised in pastures, where are cows usually raised today?
2. How have some of the grasses evolved?
3.What percentanges of feedlot cattle have damaged livers?
4. What is a cow's rumen compared to?
Answers:
1. They are raised in densely packed animal cities.
2. They have evolved by surviving to be eaten very well.
3. between fifteen and thirty percent.
4. It is compared to a 25 gallon fermentation tank.
Chapter Six
Leaders: Ciara and Amy
summary: This chapter talks about how there is resistant starch and processed food. This chapter also talks about mills and how corn is changed into different shapes and priced higher for no reason.
Vocabulary:
wet mill (pg.64)
A process in which corn is broken down to make processed food.
dry mill (pg.64)
This sort of mill which simply grinds grain into flour or meal.
endosperm (pg.66)
The biggest part of the kernel filled with carbohydrates.
maltodextrin (pg.67)
A sugar corn starch is made into.
ethanol (pg.67)
A sugar corn starch is made into.
spigots (pg.67)
A small peg or plug.
adding value (pg.73)
being convinced to pay more for the same corn in a different shape.
resistant starch (pg.74)
it's the ultimate diet food, no calories. it also can not be digested.
Visual:
Questions:
1. How many major mills are there in the U.S?
2. How much corn does the average American eat per year?
3. What was starch first used for?
Answers
1. there are 25 major mills.
2. the average American eats a ton of corn every year.
3. It was first used for laundry.
Chapter 7
Patty and LibbySummary: We think the main points of chapter 7 are about obesity, and about people eating more than they need, or that is necessary. Many kids and adults are overweight and obese, because of eating to much. Also it is about super-sizing, when companies give people bigger drink and food containers so they gain more money.
Vocab words:
super-sizing(pg.80)- When food companies make there soda/food containers bigger, to get more money
Abundant(pg.77) - Plenty of, more than enough
Omnivores Dilemma- people not knowing what is good to eat, or bad to eat
epidemic(pg.77)- a rapid spread, or increase of something
Ethanol(pg.78)- alcohol
glutton(pg.81)- a person that eats and drinks excessively
HFCS(pg.79)- high-fructose corn syrup, a sweetener that is put in many foods
Visual-
Here is the difference between the size of todays Mcdonalds soda and 1950's soda. 1950's soda is only 8 ounces, while todays soda is 20 ounces.
Questions-
1. What percentage of kids, ages six through nineteen, are obese?
2. What fraction of Americans are overweight?
3. What fraction of Americans are obese?
4. What is the new name for Adult-onset-diabetes, and why did they change it?
5. What is Americans average daily intake of calories?(percent)
6. How many ounces did a coke bottle in 1950 hold? and how many ounces does it hold today?
ANSWERS :
1. 17 percent of kids are obese
2. 3/5 Americans are overweight
3. 1/5 Americans are obese
4. The new name is, Type II diabetes. They changed the name because it now occurs in children very often, not just adults.
5. 10%
6. In 1950- 8 ounces
Today- 20 ounces
Chapter 8
Patty and Libby
Summary: A Modern Omnivore doesn't have much culture behind them, because we are to busy in the grocery store, purchasing foods that may be good or bad for us. In this chapter it talks about how omnivores (humans) have no idea what we are eating anymore, or where it comes from. Also it talks about the amount of food that Americans take in compared to other countries, such as France. Our proportions are not healthy even though we think they are.
Vocab:
Omnivore (pg.85)- a human being that eats both plants and animals.
Herbivore (pg.87)- an animal that feeds on plants.
Carnivore (pg.87)- an animal that feeds on meat.
Taste Buds (pg.88)- end organs of the tongue, used for the sense of taste.
Carbohydrate (pg.89)- any large group of organic compounds occurring in foods, including sugar and starches.
Sweet Tooth (pg.89)- an instinct that evolved to help us through times of food shortage.
Bitter (pg.89)- having a harsh taste or smell
Cassava (pg.90)- a nutritious starch from roots.
Anthropologists (pg.90)- a person that studies the science of physical, and cultural development.
Primates (pg.90)- pre-humans
Amino Acids (pg.92)- building blocks from which proteins are constructed.
Seldom (pg.94)- rare, infrequent
Visual-
Questions-
1. In chapter 8 what is the omnivore's dilemma?
2. What rules and habitats have made eating a lot easier? (pg.86)
3. What did the brain develop to help make our food decisions?(pg.88)
4. What two groups does taste buds divide into?
5. What is the most important tool of a human omnivore?
6. About how long ago did pre-humans learn to use fire?
7. What percentage of American families say that they still eat together every night?
8. Who is known as the Great Masticator?
Answers-
1. omnivore's dilemma is that people don't know what they are eating anymore.
2. learned what was safe to eat, what could kill us, how to find and cook local foods.
3. taste buds
4. sweet foods, bitter foods
5. cooking
6. 1.9 million years ago, about the time when the human brain grew larger, and teeth and jaws grew smaller
7. 47%
8. Horace Flethcer
Chapter 9
Drew
Summary:There are tons of fast food chains but they all come down to the same ingredient which is CORN. Corn is in almost all fast food and that is
what makes it all taste the same.
Vocab:
McDonalds (pg.97) Hmm, what could this be?
Supersizing (pg.98) Scaling up the portions of a meal for minimum cost.
Antioxidants (pg.99) Things that are put in chicken nuggets to keep the fat from spoiling.
Dimethylpolysiloxene (pg.99) An antifoaming agent put in chicken nuggets. A suspected cause of cancer.
TBHQ (pg.99) Form of butane that is sprayed on nuggets. Can cause death.
Binders, emulsifiers and fillers (pg.103) Corn products in a chicken nugget.
Visual
Questions
1. What percent of corn is in the chicken nuggets?
2. What percent of American meals are eaten in the car?
3. How much more fat do 6 chicken nuggets contain then a hamburger?
4. How many pounds of corn were in the whole Mcdonalds meal?
5. What do half the calories in a large order of fries come from?
Bonus:What does Zea mays mean?
Answers
1. 56%
2. 19%
3. Twice as much
4. 3.5
5. the oil
Bonus:Corn
Chapter 13
Jakob
Summary: This chapter talks about how people think grass is all the same, but cows think of grass as a place to get food. It also talks about not letting a cow take a second bite of grass,until the grass has fully recovered. Cows do not only get food from grass,but they help grass create new soil.
Vocabulary:
Fescue (pg.151)- different species of perennial grasses. Fescues are used for lawns, and hay for livestock.
Forbs (pg.152)- a group of plants that are broad-leaved species.
Photovoltaic Panels (pg.153) - a packaged interconnected assembly of solar cells. A photovoltaic panel can be used for generating and supplying electricity.
Sauntered (pg.155)- to walk with a leisurely gait.
Humus (pg.156)- the part of soil that used to be living organic matter.
Biodiversity (pg.156)- the totality of genes,species, and ecosystems of a region.
Tenant Farmers (pg.159)- a person who farms the land of another and pays rent with cash or with a portion of the produce.
Gullies (pg.159)- a ditch or gutter.
Visual:
Questions:
1. How long does it take for the grass to recover?
2. How does moving every day keep the cows healthier?
3. What do cows help by taking a bite of grass?
4. What is the most important thing to know about grass?
Answers:
1. 14 days
2. they can get away from their droppings, which contain unhealthy parasites.
3. create new soil
4. when it likes to be eaten
Chapter 15 The Slaughter House
Blaise and Alec
Summery:
It is about how they kill chickens at Polyfac
e farm compared to industrial farms. It also tal
ked about how the people at the farm think when they kill a chicken.
Vocab
scalded(p.171) to burn or affect painfully with or as if with hot liquid or steam.
ecological(p.172)of a practice, policy, product, etc tending to benefit or cause minimal damage to the environment
dehumanizing(p.178)to deprive of human qualities or attributes
scalding tank(p.178)a tank where the freshly killed chickens are put in to loosen the feathers.
Questions
1.How many chickens could Salatin put in a crate in less than a minute.
2.By the USDA what color must the walls be of the slaughterhouse
3.what are the metal cones used for.
Answers
1. 10 birds in less than a minute.
2. The walls must be white.
3. The cones are used for holding upside down so that when the throat is slit it bleeds out.
Ethan-Chapter 14 The Animals
Summary- This chapter was all about how the classic farm we all picture in our heads. With the red barn, the cows grazing in the meadow, and the chickens laying their eggs in the chicken coop a.k.a the eggmobile. And about what the certain animals eat
Vocabulary
Dew- wet substance that covers the grass in the morning.(pg.161)
Broiler chicken- A chicken that's meant to be boiled. Usually fatter than chickens meant to lay eggs.(pg.162)
Meadow- Big open field where some kind of wheat or grass grows. (pg.162)
Nesting boxes- Boxes in a hen house where the chickens lay their eggs. (pg.163)
Herbivore- An animal or human that eats only plants. (pg.164)
Cowpat- A big pile of cow poop that's going to be fertilized. (pg. 165)
Ferment- When food doesn't need oxygen for a long period of time. (pg.168)
Questions
1. How much eggs did Joel say he grows in a season?
2. What does Joel call his "special" hen house?
3. How much of the chickens diet is fresh grass?
4. How much does Joel move the pens every day?
5. Which product bring in the most money for Joel?
Answer key:
1. 30,000 dozen.
2. The eggmobile.
3. 20%
4. 10 feet.
5. Eggs.
William: Chapter 17
Summary: This chapter is the conclusion of Michael Pollan's time at Joe Salatin's farm. He has his friends over and cooks a meal for them using mainly Joe's crops, but also using local crops (exept for the chocolate). He has a meal of chicken, sweet corn, salad, wine, and for dessert, a chocolate souffe.
Vocabulary:
Arugula(pg 194): Noun: A small, green, leafy plant often used in Italian cooking.
Souffle(pg 194): Noun: A light and airy dessert made from egg whites, sugar, and a variety of possible flavors.
Brine(pg 195): Verb: To soak in sea or saltwater.
Kosher(pg 195): Adjecive: Acceptable to be eaten in the religious jewish community.
Shuck(pg 196): Verb: To peel the skins off of corn.
Neuron(pg 198):
Algae(pg 198): A mosslike, slick, green plant often found on rocks in very wet areas.
Mahogany(pg 200): A wood with a rich reddish hue often used for making furniture and religious figurines.
Bob Dylan(pg 201):?
Confection(pg 202):
Image:
For some reason, my image wouldn't load, so it was grass on a plate. The plate was on a picnic blancet with a picnic basket and it was all on a farm. There was a cow shaped like a sandwich saying "Yum!" and there was a smiling person behind it. The person was smiling at the cow and saying "Delicious!". This symbolized the fact that almost all of the section of this book had to do with grass, and that grass is good.
Questions:
1. How much did Joe charge for the ingridients that Michael Pollan used?
2. How many ears of sweet corn did Pollan collect?
3. Which of Pollan's guests helped make dessert?
4. Who was the vegetarian, and what did he want to talk about?(2 points)
5. What ISN'T Virginia known for?
CLOSED BOOK BONUS!!!
If you get this, your points are doubled! This is a two part question, and you need to get both parts right. If you look in your book, your team has thier points replaced with the average of all of the scores.
What language does the word Souffle come from and where is the accent in the French version?
Highest possible score: 12
Lowest possible: If you get 0, I will give you the average of the scores.
Answers:
1. Nothing, it was his "week's pay".
2. 12 pieces.
3. Willie.
4. The vegetarian was Matthew, and he wanted to talk about how Pollan killed the chickens.
5. It's wine.
BONUS ANSWER!!!!
The answer is..........................
Souffle comes from Latin and the accent is on the E.
Ta Da!
Chapter 10
Lex and Owen
Summary of Chapter 10
Industrial Organic is what most people will find as organic in a normal grocery store. This Chapter describes the differences between Industrial and Industrial organic farming.
Vocabulary
p. 111 - sirloin-a prime cut of beef
range-fed-an animal fed on an open pasture
p. 112 - free-range-animals with the ability to go outside
cage-free-animals that live outside of a cage
organic-food that is grown more naturally with no pesticides
p. 113 - synthetic-not natural
pollution-contamination
chapter 22
summary: what happens in chapter 22 is Joel is making the perfect meal. he describes what his schedule is and the process of how he did it.
vocab:
p. 263 - morels-a type of mushroom
p. 264 - wetlands-a marsh or swamp
p. 267 - chamomile-a aromatic European plant similar to a daisy
p. 270 - blanching-quickly dunking in boiling water,then cold water to stop the cooking
image
questions
1. according to m.p if we ate the perfect meal what 4 things would we know about the food?
2. where do salt flats often occur?
3. Joel thought the farmers would talk about the recipes and food. what did the farmers talk about?
4.according to Joel what food had to be in the perfect meal?
bonus books closed. points double
how are salt flats made?
what is the main course?
what time did he start in the morning and when did he stop on his schedule?
answers
1.p.276 what it is we are eating, where it came from. how it found its way on our table. and what the real cost is.
2.p.264 San Francisco
3. p.273 plants,animals and fungi the had seen and met
4. p.263 one animal,vegetable, and fungus also edible mineral.
bonus
1. p.265 man made
2. p. 266 Wild Californian Pig
3. p. 270 8:00 am-700 Pm
Afterward
summary
the afterward mainly talks about the decisions that people have made after reading this book.
visual
questions
Why did people not want to finish the book?
how many times should you cast your food vote?
shy did some people stop being vegetarians?what does CSA stand for?
how many times a month do you get a box of produce if you join a family farm?
what is his sons name?
omnivore's solution
eat whats healthy, in season, and with friends and family.
what does michael pollan call things that look like food?
what precent of meals are eaten in the car?
what would your great grandmother might think a go-gurt tube is?